CN102885280B - A kind of liquid mushroom seasoning new product and preparation method with peculiar flavour - Google Patents
A kind of liquid mushroom seasoning new product and preparation method with peculiar flavour Download PDFInfo
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Abstract
The invention discloses a kind of flavouring and the preparation method with peculiar flavour, utilize cepe, the leftover pieces of the edible mushroom of the wild edible fungus such as Boletus luridus and plantation, fragrance matter and the nutriment of edible mushroom is first extracted through high-temp extracting, as natural fragrance component and the part nutritional labeling of product, adopt many mould species and the bent mixed fermentation technology decomposition of the aroma yeast kind special crude protein of edible mushroom wherein again, make it to become multiple delicious amino acid, again through filtering, be separated, decolouring, deodorizing, allotment sterilization processing etc., make a kind of senior liquid flavoring with wild edible fungus special aroma and delicate flavour, this production of condiments technique is unique, and process safety health, solves the difficult problem that the leftover pieces that mushroom industry chain perplexs always effectively utilize process, utilize again special separate mode simultaneously, under efficiently solving hygrometric state (edible mushroom that moisture is greater than 50%), an industry difficult problem for the silt particle difficulty separation of edible mushroom.
Description
Technical field
The present invention relates to edible flavouring and production method, particularly relate to producing for raw material with the leftover pieces of wild and plantation edible mushroom there is flavouring and the production method of peculiar flavour.
Background technology
Chinese patent CN1042183A discloses a kind of edible mushroom saccharic acid enzyme process new technology, adopts edible mushroom or a small amount of grain etc. to be raw and auxiliary material, bacterial classification is made with carbohydrase, under certain temperature, time, pH value and suspicion oxygen condition, saccharic acid respectively through 1,2,3 operations ferments, directly obtain juice do total amino acid content in commodity, product every 100 milliliters containing more than 60 milligrams, and be rich in 18 seed amino acids and multivitamin and trace element, there is mushroom type color and the physicochemical property of oneself uniqueness.Solve Now Domestic, outer edible mushroom is raw material, take zymotechnique to produce the technical barrier of high protein, the new food of high nutrition class.
Chinese patent application CN101263885A discloses a kind of edible flavouring and preparation method thereof, especially using the edible extract of edible mushroom as edible flavouring of major ingredient and preparation method thereof.Described edible mushroom flavoring agent, contains in every 100ml: edible mushroom seasoning slurry 5-80ml, yeast extract 1-10g, monosodium glutamate 1-20g, ascorbic acid 0.01-10.5g, salt 5-20g, xanthans 0.1-1g, maltodextrin 0.1-1g, Arabic gum 0.1-2g, lecithin 0.05-0.1g, I+G0.1-2g, potassium sorbate 0.05-0.5g, calcium propionate 0.05-0.2g; Wherein edible mushroom seasoning slurry is edible mushroom hydrolysis and double enzymolysis product.The present invention for primary raw material with edible mushroom seasoning slurry, both can improve product taste compound content, can increase again the peculiar flavour of product.Therefore the fresh perfume (or spice) of the existing Tradition condiment of edible mushroom flavoring agent of the present invention, the delicious local flavor having again edible mushroom special and fragrance.
Chinese patent application CN1792241A discloses a kind of hickory chick seasoning and production method thereof, the invention belongs to edible mushroom field of deep, particularly a kind of hickory chick seasoning and production method thereof.The technical problem that the present invention solves is to provide a kind of hickory chick nutritional flavouring agent and production method thereof.Product preparation process of the present invention comprises the steps: that Morchella esculenta (L.) Pers sporophore is pulverized, added water, and add protease and carry out enzymolysis, go out enzyme, and allotment homogeneous, dry packing makes Powdered flavoring bag.This flavouring not only local flavor is delicious, and has nourishing, raising efficacy of immunity.This product instant, can be used as common food flavoring or chafing dish bottom flavorings.
Chinese patent application CN1600173A discloses the preparation method of the wild bacterium health-preserving soup of a kind of mountain delicacy, via following steps, is mixed by multiple fresh wild mushroom, through pickling, and bubble, for subsequent use after cleaning; Taking (1) step gained wild mushroom 100 parts inserts in porcelain pot; In porcelain pot, add 150-200 part long-used soup, described long-used soup is the mixture of old hen soup and large bone soup; Heat boiled rear slow fire and stew 20-30 minute slowly; Add relish.Desirable nourishing beauty treatment, health and beauty, anti-disease, anti-aging, windproof, clearing damp, the pollution-free food of promoting longevity, improving the health.And to the disease such as poor appetite, obesity, apocleisis, there is good prophylactic treatment effect.It is rather good for the side effect effect of alleviation and treatment alcohol that long-term alcohol person often eats wild mushroom.
Summary of the invention
The object of the invention is to make full use of wild mushroom itself there is unique fragrance matter and nutriment to be used in the flavouring that modern fermentation technique decomposes edible mushroom crude protein production ecosystem again.The object of the invention is to be achieved through the following technical solutions.First inventor collects cepe, Boletus luridus etc. are wild and plant edible mushroom (mushroom, flat mushroom, Ji mushroom, agrocybe, apricot spore mushroom) leftover pieces first extract fragrance matter and the nutriment of edible mushroom through high-temp extracting and cooling for reflux, as natural fragrance component and the part nutritional labeling of product, adopt many mould species and the bent mixed fermentation technology decomposition of the aroma yeast kind special crude protein of edible mushroom wherein again, make it to become multiple delicious amino acid, again through filtering, be separated, decolouring, deodorizing, allotment sterilization processing etc., make a kind of senior liquid flavoring with wild edible fungus special aroma and delicate flavour.
The object of the invention is to realize by the following method: the flavouring with peculiar flavour, soybean meal is added by the filter residue after edible mushroom reflux extracting liquid, edible mushroom refluxing extraction, wheat bran, water, inoculate the zymotic fluid that the bent and aroma yeast of the many mold species of special edible mushroom carries out liquid deep layer fermenting extraction, after adopting the special hygrometric state separating technology silt particle be separated in phegma and zymotic fluid to reach food-grade again, do taste with salt and granulated sugar and regulate.
Edible mushroom reflux extracting liquid is that following method obtains:
1) corner raw material selection that is wild and plantation edible mushroom is gone out the impurity of stone and moldy metamorphism, be crushed to 20-40 order with pulverizer; 2) raw material crushed is added in opposing steam flow tank, add clear water 1: 10 in the ratio of raw material and water and carry out airtight backflow 2 hours; 3) filter after interlayer is cooled to 40 DEG C; First adopt 200 keevil frame press filtrations, then be separated with ultrahigh speed tube centrifuge; Centrifugal speed is greater than 15000 revs/min of kinds.
The zymotic fluid that liquid deep layer fermenting extracts is that following method obtains: 1) add in fermentation tank by filter residue, according to the nutritional condition requirement of fermentation substrate, increase soybean meal and wheat bran in proportion and after high temperature sterilization, inoculate the bent and aroma yeast of the many mold species of special edible mushroom and carry out liquid deep layer fermenting, fermentation time is 30-40 days, temperature is 30-35 DEG C, after fermentation ends, 200 keevil frame press filtrations are adopted after first adopting 60 keevil frame press filtrations, be separated with Ultracentrifuge, centrifugal speed is greater than 15000 revs/min of kinds again; 2) filter qualified after add 0.5% active carbon keep the temperature of 80 DEG C to carry out decolouring and deodorizing process, the time is 30-60 minute.
The ratio consisting of filter residue, soybean meal, wheat bran and water of fermentation medium is 80-120 part, soybean meal 40-60 part, wheat bran 40-60 part, water 160-240 part.The ratio consisting of filter residue, soybean meal, wheat bran and water of more excellent fermentation medium is 100 parts, soybean meal 50 parts, wheat bran 50 parts, 200 parts, water.
The flavouring that end product of the present invention has peculiar flavour is mixed by phegma good with cold filtration for zymotic fluid, allocates, deployed rear high pressure homogenizer homogeneous under the pressure of 40MPA; Adopt the condition sterilization (135 DEG C, 10 seconds) of high-temperature instantaneous sterilization, after cooling, adopt the filling finished product of automatic filling machine.
The flavouring of peculiar flavour consist of wild edible fungus reflux extracting liquid 350-400 part, edible fungus fermented liquid 400-600 part, salt 90-110 part, granulated sugar 20-40 part.More excellent consists of phegma 370 parts, edible fungus fermented liquid 500 parts, salt 100 parts, granulated sugar 30 parts.
The present invention has following process characteristic through the research of inventor:
The particularity of bacterial classification: select the fermentation kind mixed with many moulds system and the aroma yeast decomposing edible mushroom bent.Be the such fermented by mixed bacterium of the employing of current flavoring industry, particularly apply aroma yeast mixed culture fermentation for pioneering technique.
The particularity of the matrix of fermentation: adopt edible mushroom leftover pieces to be primary raw material, the refuse scientific utilization with certain nutritive value, efficiently solve in edible mushroom industry to the leftover pieces with better nutritivity composition and fragrance matter utilize insufficient and waste a difficult problem.
The particularity of technique: adopt hot reflux physical technique and liquid deep layer fermenting biotechnology to organically combine, and ultracentrifugation isolation technics, effectively can solve the industry difficult problem that silt particle difficulty is separated under edible mushroom leftover pieces hygrometric state, be also the pioneering technique of flavoring industry.
The uniqueness of product: this product is unique is at present primary raw material with wild edible fungus leftover pieces, has the senior flavouring of wild edible fungus flavor characteristics; Easy to use, can replace the use of soy sauce and monosodium glutamate, nutritive value is higher than soy sauce.
The production technology that this product adopts is unique, process safety health, retain edible mushroom natural flavor composition and effectively utilize it as the useful crude protein of Solid state fermentation, edible mushroom leftover pieces are made to become a kind of senior liquid flavoring with certain effect, a kind of special approach is easily found in effective utilization for edible mushroom, solves the leftover pieces process that mushroom industry chain perplexs the always difficult problem that be separated difficult with silt particle under hygrometric state.
Accompanying drawing explanation
Fig. 1 production of condiments process chart of the present invention
Detailed description of the invention
Embodiment 1 has the liquid mushroom seasoning new product preparation method 1 of peculiar flavour
One, wild edible fungus raw material sources and quality requirements
Two, fermentative medium formula and flavouring formula
Fermentative medium formula: the filter residue after edible mushroom refluxing extraction 120 parts, soybean meal 40 parts, wheat bran 40 parts, 240 parts, water.
Flavouring formula: wild edible fungus reflux extracting liquid 350 parts, edible fungus fermented liquid 600 parts, salt 110 parts, granulated sugar 20.
Three, preparation method
The raw material selection of the wild edible fungus of formula ratio is gone out the impurity of stone and moldy metamorphism, be crushed to 20-40 order with pulverizer.
The raw material crushed is added in opposing steam flow tank, add clear water 1: 10 in the ratio of raw material and water and carry out airtight backflow 2 hours.
Interlayer filters after being cooled to 40 DEG C.First adopt 200 keevil frame press filtrations, then be separated with Ultracentrifuge.Centrifugal speed is greater than 15000 revs/min of kinds.
Filter residue is added in fermentation tank, according to the nutritional condition requirement of fermentation substrate, increase soybean meal and wheat bran in proportion and after high temperature sterilization, inoculate the bent and aroma yeast of the many mold species of special edible mushroom and carry out liquid deep layer fermenting, fermentation time is 30-40 days, temperature is 30-35 DEG C, after fermentation ends, adopt 200 keevil frame press filtrations after first adopting 60 keevil frame press filtrations, then be separated with Ultracentrifuge.Centrifugal speed is greater than 15000 revs/min of kinds.
Filter qualified after add 0.5% active carbon keep the temperature of 80 DEG C to carry out decolouring and deodorizing process, the time is 30-60 minute.
Phegma good with cold filtration for zymotic fluid is mixed, allocates, deployed rear high pressure homogenizer homogeneous under the pressure of 40MPA.
Adopt the condition sterilization (135 DEG C, 10 seconds) of high-temperature instantaneous sterilization, after cooling, adopt the filling finished product of automatic filling machine.
Embodiment 2 has the liquid mushroom seasoning new product preparation method 2 of peculiar flavour
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, fermentative medium formula and flavouring formula
Fermentative medium formula: the filter residue after edible mushroom refluxing extraction 80 parts, soybean meal 60 parts, wheat bran 60 parts, 160 parts, water.
Flavouring formula: wild edible fungus reflux extracting liquid 400 parts, edible fungus fermented liquid 400 parts, salt 90 parts, granulated sugar 40.
Three, preparation method
The raw material selection of the wild edible fungus of formula ratio is gone out the impurity of stone and moldy metamorphism, be crushed to 20-40 order with pulverizer.
The raw material crushed is added in opposing steam flow tank, add clear water 1: 10 in the ratio of raw material and water and carry out airtight backflow 2 hours.
Interlayer filters after being cooled to 40 DEG C.First adopt 200 keevil frame press filtrations, then be separated with Ultracentrifuge.Centrifugal speed is greater than 15000 revs/min of kinds.
Filter residue is added in fermentation tank, according to the nutritional condition requirement of fermentation substrate, increase soybean meal and wheat bran in proportion and after high temperature sterilization, inoculate the bent and aroma yeast of the many mold species of special edible mushroom and carry out liquid deep layer fermenting, fermentation time is 30-40 days, temperature is 30-35 DEG C, after fermentation ends, adopt 200 keevil frame press filtrations after first adopting 60 keevil frame press filtrations, then be separated with Ultracentrifuge.Centrifugal speed is greater than 15000 revs/min of kinds.
Filter qualified after add 0.5% active carbon keep the temperature of 80 DEG C to carry out decolouring and deodorizing process, the time is 30-60 minute.
Phegma good with cold filtration for zymotic fluid is mixed, allocates, deployed rear high pressure homogenizer homogeneous under the pressure of 40MPA.
Adopt the condition sterilization (135 DEG C, 10 seconds) of high-temperature instantaneous sterilization, after cooling, adopt the filling finished product of automatic filling machine.
Embodiment 3 has the liquid mushroom seasoning new product preparation method 3 of peculiar flavour
One, wild edible fungus raw material sources and quality requirements
With embodiment 1.
Two, fermentative medium formula and flavouring formula
Fermentative medium formula: the filter residue after edible mushroom refluxing extraction 100 parts, soybean meal 50 parts, wheat bran 50 parts, 200 parts, water.
Flavouring formula: wild edible fungus reflux extracting liquid 370 parts, edible fungus fermented liquid 500 parts, salt 100 parts, granulated sugar 30 parts.
Three, preparation method
The raw material selection of wild edible fungus is gone out the impurity of stone and moldy metamorphism, be crushed to 20-40 order with pulverizer.
The raw material crushed is added in opposing steam flow tank, add clear water 1: 10 in the ratio of raw material and water and carry out airtight backflow 2 hours.
Interlayer filters after being cooled to 40 DEG C.First adopt 200 keevil frame press filtrations, then be separated with Ultracentrifuge.Centrifugal speed is greater than 15000 revs/min of kinds.
Filter residue is added in fermentation tank, according to the nutritional condition requirement of fermentation substrate, increase soybean meal and wheat bran in proportion and after high temperature sterilization, inoculate the bent and aroma yeast of the many mold species of special edible mushroom and carry out liquid deep layer fermenting, fermentation time is 30-40 days, temperature is 30-35 DEG C, after fermentation ends, adopt 200 keevil frame press filtrations after first adopting 60 keevil frame press filtrations, then be separated with Ultracentrifuge.Centrifugal speed is greater than 15000 revs/min of kinds.
Filter qualified after add 0.5% active carbon keep the temperature of 80 DEG C to carry out decolouring and deodorizing process, the time is 30-60 minute.
Phegma good with cold filtration for zymotic fluid is mixed, allocates, deployed rear high pressure homogenizer homogeneous under the pressure of 40MPA.
Adopt the condition sterilization (135 DEG C, 10 seconds) of high-temperature instantaneous sterilization, after cooling, adopt the filling finished product of automatic filling machine.
The comparison of ingredients of experimental example 1 product of the present invention and Japan 5 light mouth fermented sauces
Experimental data contrasts
The comparison of ingredients of product of the present invention and soy sauce the results are shown in Table 1.
Table 1: the comparison of ingredients unit of Japan's 5 light mouth fermented sauce average assaies and flavouring of the present invention: %
Conclusion:
As can be seen from Table 1, as the liquid flavoring of fermentation class, the soy sauce of Japan has very strict quality standard, wherein weighs full nitrogen, ammonia nitrogen and salt-less solid in most important three quality index of soy sauce all lower than flavouring product of the present invention.
Table 2: Japan's fermentation bechamel free amino acid and other remarkable nutritional labeling mean value
With comparison of ingredients unit milligram/100 gram of flavouring of the present invention
| Sample | Japan's bechamel | Flavouring of the present invention |
| Tryptophan | 20.4 | 23.3 |
| Lysine | 73.7 | 104.5 |
| Histidine | 24.7 | 33.2 |
| Arginine | 81.6 | 67.4 |
| Aspartic acid | 46.7 | 43.2 |
| Threonine | 21.9 | 33.9 |
| Serine | 77.8 | 89.8 |
| Glutamic acid | 883.7 | 867.3 |
| Proline | 181.7 | 221.8 |
| Glycine | 287.2 | 334.4 |
| Alanine | 136.4 | 140.5 |
| Cystine | - | 21.6 |
| A word used in person's names propylhomoserin | 69.9 | 72.8 |
| Methionine | 26.6 | 21.9 |
| Isoleucine | 55.7 | 25.8 |
| Leucine | 146.9 | 102.8 |
| Butyric acid | 68.9 | 88.9 |
| Phenylalanine | 89.0 | 73.3 |
| Guanylic acid | - | 883.3 |
| Inosinicacid | - | 890.2 |
| Riboflavin | 0.02 | 0.23 |
| Flavones and isoflavones | 0.10 | 0.08 |
| Vitamin A | 0.22 | 0.45 |
| Vitamin E | 0.30 | 0.64 |
| Iron | 0.12 | 0.26 |
| Calcium | 11 | 19 |
| Magnesium | 0.15 | 0.41 |
| Zinc | 0.16 | 0.21 |
| Selenium | - | 0.10 |
| Potassium | 0.04 | 0.06 |
Conclusion:
As can be seen from Table 2, in free amino acid, the glutamic acid of flavouring product of the present invention is also suitable with bechamel.And the guanylic acid embodied the most in the nucleotides of taste compound and inosinicacid do not have in bechamel, and the content of flavouring product of the present invention is very high.This is also the particularity of the composition of this product.
As can also be seen from Table 2, in other nutrients not only in flavouring product of the present invention containing the micronutrient that selenium is such, calcium is also high than soy sauce content with other conventional nutrient element, just because the ratio of soybean general in raw materials of soy sauce is higher, so flavones and isoflavone like substance are higher than flavouring product of the present invention.
The validity check method that the natural silt particle of experimental example 2 hygrometric state becteriums product is removed and interpretation of result
Method: adopt high speed centrifugation separate and subside and turbidity to detect and test:
Capital equipment and instrument: stainless steel pulverizer, high speed and precision tube centrifuge, vacuum drying chamber, precise electronic assay balance, accurate graduated volumetric device, light transmittance detector.
Experimental procedure:
1, be about 16% by water content, outward appearance silt particle more natural mushroom raw material (cepe) be crushed to 100 orders, obtain the raw material containing silt particle.
2, accurately take crush raw material 5 grams, fully soak in volumetric flask with 50,100,150,200,250,300 milliliters of demineralized waters respectively, soak time is 1 hour.
3, soaked raw material 200 object sieves are filtered, obtain the mixing turbid solution not having bacterium slag.
4, mixing turbid solution is adopted respectively at a high speed (15000 revs/min) centrifugation 5 minutes, and take out the settle solids material separated respectively and carry out vacuum dehydrating at lower temperature.Drying time is all 1 hour.
5, dried solid matter is weighed with electronic analytical balance respectively.
6, the turbidity (light transmittance) of mixing turbid solution and separating clarifying liquid is measured respectively.
Measurement result is shown in following table 3:
Table 3 mixes turbidity (light transmittance) testing result of turbid solution and separating clarifying liquid
As can be seen from above result, the mushroom raw material containing silt particle, through the immersion of the different water yield, when hygrometric state, adopts high speed centrifugation to be separated and effectively can be separated silt particle, make water compatible liquid clear, reach food sanitation standard.
Claims (4)
1.
a kind of flavouring with peculiar flavour, by wild edible fungus leftover pieces reflux extracting liquid, filter residue after wild edible fungus leftover pieces refluxing extraction adds that soybean meal, wheat bran, water inoculate the zymotic fluid that the bent and aroma yeast of the many mold species of special edible mushroom carries out liquid deep layer fermenting extraction, salt and granulated sugar composition; Wherein, wild edible fungus reflux extracting liquid 350-400 part, edible fungus fermented liquid 400-600 part, salt 90-110 part, granulated sugar 20-40 part; The ratio of filter residue, soybean meal, wheat bran and water is filter residue 80-120 part, soybean meal 40-60 part, wheat bran 40-60 part, water 160-240 part;
wherein, wild edible fungus reflux extracting liquid is that following method obtains:
1) raw material selection of wild edible fungus is gone out the impurity of stone and moldy metamorphism, be crushed to 20-40 order with pulverizer;
2) raw material of the wild edible fungus crushed is added in opposing steam flow tank, add clear water in the ratio 1:10 of raw material and water and carry out airtight backflow 2 hours;
3) filter after interlayer is cooled to 40 DEG C; First adopt 200 keevil frame press filtrations, then be separated with Ultracentrifuge; Centrifugal speed is greater than 15000 revs/min of kinds;
the zymotic fluid that liquid deep layer fermenting extracts is that following method obtains:
1) filter residue is added in fermentation tank, according to the nutritional condition requirement of fermentation substrate, increase soybean meal and wheat bran in proportion and after high temperature sterilization, inoculate the bent and aroma yeast of the many mold species of special edible mushroom and carry out liquid deep layer fermenting, fermentation time is 30-40 days, temperature is 30-35 DEG C, after fermentation ends, adopts 200 keevil frame press filtrations after first adopting 60 keevil frame press filtrations, be separated with Ultracentrifuge, centrifugal speed is greater than 15000 revs/min of kinds again;
2) filter qualified after add 0.5% active carbon keep the temperature of 80 DEG C to carry out decolouring and deodorization process, the time is 30-60 minute.
2.
flavouring as claimed in claim 1, is characterized in that the ratio of filter residue, soybean meal, wheat bran and water is filter residue 100 parts, soybean meal 50 parts, wheat bran 50 parts, 200 parts, water.
3.
flavouring as claimed in claim 1, is characterized in that wild edible fungus reflux extracting liquid 370 parts, edible fungus fermented liquid 500 parts, salt 100 parts, granulated sugar 30 parts.
4.
flavouring as claimed in claim 1, is characterized in that phegma good with cold filtration for zymotic fluid to mix, allocates, deployed rear high pressure homogenizer homogeneous under the pressure of 40MPA; Adopt the condition sterilization of high-temperature instantaneous sterilization, temperature 135 DEG C, 10 seconds time; The filling finished product of automatic filling machine is adopted after cooling.
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| CN104886525B (en) * | 2015-05-25 | 2017-07-07 | 昆明理工大学 | A kind of bolete Mei Lade delicate flavour peptides and preparation method thereof |
| CN108077875A (en) * | 2017-12-29 | 2018-05-29 | 凤台县鼎足农业发展有限公司 | A kind of preparation method of mushroom-flavor compound edible mushroom baste |
| CN108813505A (en) * | 2018-06-26 | 2018-11-16 | 成都大学 | A kind of hickory chick pig bone made soup and preparation method thereof |
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| CN101263885A (en) * | 2008-04-28 | 2008-09-17 | 广东省微生物研究所 | Edible mushroom flavoring agent and preparation thereof |
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| JPH01117762A (en) * | 1987-10-31 | 1989-05-10 | Rinjiro Saruno | Production of seasoning from waste liquor of low-class distilled spirits of barley |
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| JP3616706B2 (en) * | 1997-06-19 | 2005-02-02 | 富士通株式会社 | Demodulator with cross-polarization interference compensation function |
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| CN1685964A (en) * | 2005-05-08 | 2005-10-26 | 陈文� | Natural flavour mountaineous delicacies nourishing health care composite seasoning and its preparation method |
| CN101263885A (en) * | 2008-04-28 | 2008-09-17 | 广东省微生物研究所 | Edible mushroom flavoring agent and preparation thereof |
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